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Sunday, August 28, 2016

Every year when I plant my garden I have four "big things" in mind: roasted beets (and their versatility both sweet and savoury), carrot cake, lemon balm chicken and salsa. I have always loved the chunky, spicy condiment, and I totally credit (or blame) my parents for crafting my iron stomach for peppery heat - whether fresh or dried, chilies are really the only peppers I like!

This year I really got my garden aligned with salsa-making.

The goodness of fresh cilantro, garlic, lemon balm and lime finds a home with roasted peppers, tomatoes, Egyptian onion and a good hit of lime all came together in a "Summer Saturday" marriage of flavours. A bite of this chunky, spicy dip is full of the brightness of the season, and works even if your tomatoes died out in the drought or fell victim to blossom-end rot this year (had my fair share of both)... a can of salt-free diced tomatoes makes an admirable stand-in for the fresh ones, and if you don't like the "edge" of tomato skin in your salsa, opening a can gets you out of the blanch-peel boat too. Personally, I go canned unless my tomatoes are practically bleeding their juicy sweetness, in which case I make sure to use at least double the amount - I know I'll eat half!

Mmm, herby!

As foodies, we have the natural instinct to stretch out the goodness of the season as far as we can. We do this by finding the best ways to preserve the harvest. Our #SundaySupper team is celebrating this tradition this week! Check out all our offerings below:

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